Effect of sterilization methods on the volatile flavor of orange juice extracted from peeled fruit by enzyme
WANG Jun,HUANG Lin-hua,Ma Ya-qin,Dou Hua-ting,WU Hou-jiu
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Published
2017-02-25
Issue Date
2017-12-01
Abstract
Volatile flavors of whole peeled orange fruit treated with different sterilization methods were analyzed by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS).Totally 46 aromatic components were found,and main components included limonene (72.28％-78.09％),Valencene (10.23％-17.00％),α-pinene (0.98％-1.11％),α-panasinsen (0.62％-1.35％),(E)-2-Hexenal (0.42％-0.73％),3-methyl-Butanal (0.61％-1.42％),linalool(0.79％-1.26％),ethyl butyrate(0.49％-2.59％),and Geranylacetone (0.07 ％-0.14％).The volatile flavor components obtained from three treatments were 34,34 and 38 kinds,respectively.2,4-Decadienal,Geraniol,1-Decanol,nootkatone were detected from the ultra-high pressure sterilization treatment,α-phellandrene,α-Cubebene,octyl acetate,D-carvone were detected from thermal sterilization treatment.
WANG Jun,HUANG Lin-hua,Ma Ya-qin,Dou Hua-ting,WU Hou-jiu.
Effect of sterilization methods on the volatile flavor of orange juice extracted from peeled fruit by enzyme[J]. Food and Fermentation Industries, 2017, 43(2): 122
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